Chicken Curry In Coconut Milk | Chicken Recipes
Chicken Curry Recipe saute’ with Onions and ginger garlic paste along with green chili’s and tempered with condiments finally tossed with sweet Coconunt Milk and a sour Tamarind paste
Ingredients (thanks to Andy O’Meara)
sauté:
1/2 tsp mustard seeds
3-6 red chilis
1-2 bay leaves
1″ cinnamon stick
1c diced onions
1-2 dozen curry leaves
add later (as paste):
3-6 cloves garlic
2″ ginger
green chilis (to taste)
1-2tsp salt
after garlic/ginger rawness gone:
reduce flame:
1tsp coriander power
1tsp red chili powder
1/2tsp garam masala
(1-2 mins later)
1 can coconut milk
add raw chicken cubes (if that’s your thing)
salt to taste
(simmer with lid for ~15 mins)
1/8-1/4c tamarind juice (to taste) — always add the very end
garnish with coriander leaves if possible
i'm looking forward to making this and having friends over. i appreciate that you speak slowly because i am hard of hearing and slow speech is easiest to understand. thank you.
Great recipe. Tastes amazing!
It tasted delicious, but it was a bit annoying to bite the seeds XD
Me too!
My goodness you are an amazing chef. I came back from work and my world best husband cook the dinner and for the first time he tried something different and tried ur recipe. I have to say I love my husband for doing that because this was the damn delicious curry I had in long time. I live abroad and crave for authentic food and if I get this at my home by watching your recipes I will be Happy. Thanks ALOT.
I made this just a few weeks back and we loved it!! My son said it tasted restaurant style! And I am looking at it again to revise as I am making it again today! Thanks!
thanks god bless u I love learning so much
I am vegan, what can i add instead of chicken??
Many thanks for this and all the other vids, makes for great cooking and is so much appreciated in our house….Thank you………
Followed this recipe step by step and it turned out delicious. Very easy recipe. I was worried that the coconut milk will make the curry too sweet, but the tamarind juice at the end neutralizes the taste of coconut and you get a tasty curry in the end with the proper amount coconut taste in it.
nice thanks
Super good, unfortunately I had to apply some variations due to the unavailability of some ingredients….
1) In Italy no fresh curry leaves so…. 1 tsp of curry powder
2) I had to scale down the chilis to 3 very small dry chilli or, for us, is tooooo hot.
3) Green pepper indian style not available so I used 1/2 mid-size green pepperoni
4) Before adding the chicken I blended all the souce so it was really creamy when started to cook the chicken and avoided to found bay leaves ot chilies
5) Tamarind juice is impossible to do here so I had to avoid it (I hope to taste it sooner or later with the juice) but it taste nicely too. To cope with acidity I added 125g of greek yogurt while marinate and then used the whole marination in the cooking keeping down the tangy and/or sour taste.
The recipe is SUPER, all my friends got crazy for it.
Thanks Guru…..
thank you
Wow,
I can't wait to taste this. It really looks amazing.
Thanks for sharing your time and techniques.
Can youpre-cook chicken before? and add them later to coconut gravy?
Thank you for sharing brother. Just a quick question, if I'm cooking 1kg chicken, should I double all other ingredients?
Thank you for sharing brother. Just a quick question, if I'm cooking 1kg chicken, should I double all other ingredients?
love it you are easy to follow and im going to make it, can i use lemon juice instead of corriander juice
how spicey is this?
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